We’re used to talking to management teams about store-level profit, restaurant profit, restaurant operation profit, or whatever term we use. You know, the number before occupancy, A&G, depreciation, and amortization. It’s what these people master, your bonus program may be based on, and something they can understand. And it is the wrong thing to do. … Continued
Month: February 2019
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What would happen if you asked a bunch of restaurateurs how they’d react if they consistently received feedback that menu prices were too high? First, you would see them shake their heads in frustration, roll their eyes in disbelief, and face-plant on their dining table as a gesture of heartfelt exasperation. Then you would get … Continued
“Just how much of my time is this going to take?” the successful owner of an independent multi-unit restaurant group asked me when we started working together. This happens often when I am about to start work transforming a business. I could see the fear on his face: wide eyes, tilted head—the fear of having … Continued
My favorite time in the restaurant business is any period of growth. The future is exciting. Everything is possible. The smell of carpet glue and fresh paint is in the air. The chance to do it right from the beginning is intriguing and motivating. Common Threads of Restaurant Growth Right now I have clients growing … Continued